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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 1.2 g
  • Cholesterol: 20.4 mg
  • Sodium: 48.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Rainbow chicken and rice calories by ingredient
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Rainbow chicken and rice

Submitted by: YCATSTOUCH

Introduction

Really yummy, healthy and rather cheap to make. My husband and daughter love this recipe. It is a spin off of the traditional chicken and rice. I listed portions for serving of 8(food for 2 days), but you can cut down if needed. Really yummy, healthy and rather cheap to make. My husband and daughter love this recipe. It is a spin off of the traditional chicken and rice. I listed portions for serving of 8(food for 2 days), but you can cut down if needed.
Number of Servings: 8

Ingredients

    4 Chicken breasts

    1/2 bag frozen mixed veggies

    1 cup chopped green bell pepper

    1 cup chopped red bell pepper

    1 cup onion, raw

    1 cup celery

    2 cup rice, brown long grain

    3 oz. lemon juice(or lime)

    1 tbsp. sage

    1 tsp. cumin

    2 tsp. garlic( or more can be used to taste)

    1 tsp. black pepper





Directions

Boil chicken in stock pot (filled halfly with water)with ground garlic, sage, cumin, and black pepper until falling apart and can separate with fork into small pieces.
Separate chicken with fork into small pieces.
Add veggies. You can use any you have available, leaving out items if you don't have them, or adding in ones you do have. Only thing I have found is that it tastes different if you leave out the celery-much better with.
Rice uncooked rice to remove some of the starch. Add to pot and cook until tender. Add lemon juice right before rice is done to give dish a zesty taste.
Serve.

This recipe will yield 8-10 one and a half cup servings.(Can be frozen as well for later portions)

Number of Servings: 8

Recipe submitted by SparkPeople user YCATSTOUCH.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I used cumin, curry spice, and Tony Chacheres to season. Also cooked the rice separately so it wouldn't get too soggy. Just those little preference changes, and this tasted AMAZING. Thanks! Update: it was so inexpensive & awesome, we made it again the next night so we could have tons of leftovers - 1/4/09

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  • Good
    3 of 3 people found this review helpful
    Topped it with diced tomatoes and a little shredded cheese. - 12/2/08

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  • Bad
    2 of 7 people found this review helpful
    We will not be making this recipe again. Yes, I added the celery, knowing it is important, and yes I only added one teaspoon of black pepper instead of the (egads!) 2 tablespoons the recipe recommended, and it was still too much. A black pepper fest, but otherwise LAME, uninteresting, and BLAH. - 3/16/09

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  • Very Good
    1 of 1 people found this review helpful
    Yum! I made this tonight and it was wonderful. Very low cal. I add a little Goya Adobo con Pimento for extra seasoning and a little minced garlic. I didn't have sage so I used Thyme and Poultry Seasoning. Tasted great. Even my 2 year old ate it! - 3/25/10

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  • Very Good
    1 of 1 people found this review helpful
    This worked out fine, family loved it! - 1/1/09

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  • Incredible!
    0 of 2 people found this review helpful
    i will make this recipe - 11/13/08

    Was this review helpful?   yes  No